It’s a classic – COCONUT BREAD

Welcome to the classic! High in protein, low carb and filled with healthy fats. 

MIX DRY IN BOWL

1/2 cup coconut flour sifted
1 tablespoon rice flour sifted
1/3 cup of sun flower and pumpkin seeds (or poppy seeds)
1/4 tsp Celtic sea salt
pinch baking soda
2 teaspoon of xantham gum
1 teaspoon of baking powder

*I added in good amount of sprinkle of seasoning (rosemary and olives).  Careful not to over salt.

 

MIX WETS IN A BOWL

5 eggs
1/2 cup coconut milk plus 1/3 cup of water
1/4 cup of grape seed oil

 

  • Preheat oven to 177 degrees and grease a small to medium size bread pan.
  • Mix dry ingredients in a bowl.
  • Blend the wet ingredients until you see bubbles in the mixture. This will improve breads rising and texture. I used the smoothie spinner from BOSCH cake mixer.
  • Slowly add the wet ingredients into the dry and mix until very smooth. The dough should almost feel a tad too moist (then it is perfect). If it feels too dry, add 2 tablespoons of coconut milk or water in.
  • ‘Pour’ the batter into the greased
  • Bake for 40-50 minutes or until a toothpick comes out clean.

Allow to cool a bit inside the pan before removing from pan and cool on a wire rack still.

The bread reminds me of a “corn bread” in texture. It tasted great. Anything goes with this bread.  I enjoy toasting this bread with cheese and tomato in a slightly buttered pan to make snackwiches.

Feel free to add more seeds to the bread, or perhaps even add crushed nuts to it.

 

  Total Calories Protein Carbs Fats Fibre
Average per slice (16)                91                4                    4                     7                           4
AMAZING! Banting Sandwich for any meal type